3-5 lb chuck roast (1.80 to 2.49 lb)
1 pkg onion soup mix
1-2 cans potatoes and carrots (or fresh veggies)

Spray roaster pan.
Sprinkle onion soup mix over and around roast
and pour 2c water around the roast.
Cover and bake 2.5 hour at 350.
Drain canned vegetables and put into juice around meat.
Bake another 30 minutes.  (1 hr for fresh veggies)

To thicken gravy.  Remove roast.
Mix .25c flour with .5 water to get rid of lumps.
Pour into gravy while stirring until it thickens and boils.